Field Care Basics

The way you handle game after it’s harvested can have a significant impact on the quality of the meat.

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.

Heat: Heat is the number one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.